Lentils are the legumes that science tells us help mitigate recurrence of breast cancer. Dr. Michael Greger, M.D., Ph.D. states that anyone living with breast cancer should make sure to include lentils in their weekly meal planning.

This recipe comes from Dr. Neal Barnard's Cookbook on Cooking for Reversing Diabetes.

• 3 cups cooked brown lentils
• 3/4 - 1 lb minced mushrooms (about 2 1/2 - 3 cups)
• 1/2 cup minced bell pepper (any color)
• 1 T dried oregano
• 1 T ground cumin
• 2 tsps chili powder
• 1 1/2 tsps onion powder
• 1 tsp garlic powder
• 1 tsp chipotle hot sauce
• 1 tsp vegan Worcestershire sauce
• 1/4 tsp allspice
• 1/4 tsp crushed red pepper flakes
• 3/4 tsp sea salt
• 2 - 2 1/2 T lime juice

In a large bowl, combine the lentils, mushrooms, bell pepper, oregano, cumin, chili powder, onion powder, garlic powder, hot sauce, Worcestershire sauce, allspice, red pepper flakes, and 3/4 tsp salt.

Heat a nonstick skillet over medium heat. Add the mixture and cook, stirring occasionally, for about 10 minutes. If the mixture sticks during cooking, add a sprinkle of water. Then add 2 T of the lime juice, and stir thoroughly. Season with more hot sauce,, the remaining salt and the remaining 1/2 T lime juice, if desired. Taste and see!!!! 

Note: Serve this in taco shells, on rice, or in tortillas. Top with shredded lettuce, chopped tomatoes, avocado, guacamole or any favorite topping.

Also, precooked lentils brings this dish together very quickly.